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Total 6508 results found since Jan 2013.

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil
Bovine gelatin blended with polyphenol-rich orange juice pomace pectin was used to develop an active film. This film exhibited potent antioxidant and photoprotective properties. When designed as a pouch, it has effectively delayed the oxidation of virgin olive oil over 63 days of storage, all while maintaining its sensory characteristics. AbstractThe food packaging sector is focused on developing innovative materials to enhance food safety and quality while reducing environmental impact. Accordingly, this study aimed to develop packaging based on bovine gelatin (G) blended with crude sweet orange juice pomace pectin (SOPP)...
Source: Packaging Technology and Science - September 21, 2023 Category: Food Science Authors: Imene Chentir, Chouaib Aribi, Ahmed Fouzi Tarchoun, Hela Kchaou, Melisa Lamri, Moncef Nasri, Djalal Trache Tags: RESEARCH ARTICLE Source Type: research

In response to the Letter to the Editor from Xiao regarding our article, "FEMA GRAS assessment of natural flavor complexes: Asafetida oil, garlic oil and onion oil"
Food Chem Toxicol. 2023 Sep 17:114040. doi: 10.1016/j.fct.2023.114040. Online ahead of print.NO ABSTRACTPMID:37726071 | DOI:10.1016/j.fct.2023.114040
Source: Food and Chemical Toxicology - September 19, 2023 Category: Food Science Authors: Jeanne M Davidsen Samuel M Cohen Gerhard Eisenbrand Shoji Fukushima Nigel J Gooderham F Peter Guengerich Stephen S Hecht Ivonne M C M Rietjens Thomas J Rosol Christie L Harman Danarubini Ramanan Sean V Taylor Source Type: research

Re-evaluating the genotoxicity of garlic oil: Dose-dependent effects and safety considerations
Food Chem Toxicol. 2023 Sep 12:114039. doi: 10.1016/j.fct.2023.114039. Online ahead of print.NO ABSTRACTPMID:37709248 | DOI:10.1016/j.fct.2023.114039
Source: Food and Chemical Toxicology - September 14, 2023 Category: Food Science Authors: Xixiang Xiao Source Type: research

Normolipidic diet containing deep-fried saturated and unsaturated fatty acids rich edible oils promotes metabolic dysregulation and inflammatory microenvironment in Wistar rats
This study investigated the influence of prolonged consumption of thermally oxidised long-chain saturated and unsaturated edible oils on metabolic dysregulation and inflammation. The thermally oxidised oils used in the study possess higher p-anisidine values and free fatty acid contents compared to unoxidised oils. Fourier transform infrared spectroscopy and fatty acid methyl ester analysis confirmed the presence of free fatty acids, hydroperoxides, and aldehydes, formed during thermal oxidation. The study analysed the effects of dietary intake of 5% sunflower oil, palm oil, and their thermally-oxidised forms in male Wista...
Source: Food and Chemical Toxicology - September 8, 2023 Category: Food Science Authors: Sruthi Panniyan Kandiyil Soorya Parathodi Illam Achuthan C Raghavamenon Source Type: research

BCp12/PLA combination: A novel antibacterial agent targeting Mur family, DNA gyrase and DHFR
This study studied the synergistic antibacterial mechanism of BCp12 and PLA against S. aureus. The results demonstrated that the BCp12/PLA combination presented a synergistic antibacterial effect against S. aureus, with a fractional inhibitory concentration of 0.05. Furthermore, flow cytometry and scanning electron microscope analysis revealed that BCp12 and PLA synergistically promoted cell membrane disruption compared with the group treated only with one compound, inducing structural cell damage and cytoplasmic leakage. In addition, fluorescence spectroscopy analysis suggested that BCp12 and PLA synergistically influence...
Source: International Journal of Food Microbiology - September 7, 2023 Category: Food Science Authors: Yufang Li Xiaozhao Tang Zushun Yang Jinze He Ni Ma Aixiang Huang Yanan Shi Source Type: research

Modified Korean MIND Diet: A Nutritional Intervention for Improved Cognitive Function in Elderly Women through Mitochondrial Respiration, Inflammation Suppression, and Amino Acid Metabolism Regulation
ConclusionThe findings imply that the K-MIND diet improves cognitive function by upregulating key genes involved in oxidative phosphorylation and downregulating pro-inflammatory cytokines.
Source: Molecular Nutrition and Food Research - August 31, 2023 Category: Food Science Authors: Eun Young Kang, Do ‐Young Kim, Hyun Kyung Kim, Tae Hoon Kim, Wooki Kim, Cao Lei, Sang‐gil Lee, Gyoungok Gang, Minhye Shin, Jun‐Mo Kim, Gwang‐woong Go Tags: Research Article Source Type: research

Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures
TPS/PBAT active packaging material added with pinh ão extract and water-soluble curcumin was applied to preserve Brazil nuts' oxidative stability. UV–Vis data collected from Brazil nuts oil was analysed with an augmented matrix chemometric strategy. Nuts stored at 10°C were best preserved by film added with pinhão extract, and when stored at 25 °C, water-soluble curcumin added film resulted in a better oxidative stability preservation. AbstractBrazil nuts are largely consumed either as a whole or as an ingredient in different food products. These seeds are rich in lipids that are susceptible to oxidation, which is th...
Source: Packaging Technology and Science - August 15, 2023 Category: Food Science Authors: Camila Maria Marinho Leme, Amarilis Santos Carvalho, Vanessa Carvalho Rodrigues, Adriele Rodrigues Santos, Ailey Aparecida Coelho Tanamati, Odinei Hess Gon çalves, Patrícia Valderrama, Fernanda Vitória Leimann Tags: RESEARCH ARTICLE Source Type: research

Influence of diluent on antimicrobial activity of cinnamon bark essential oil vapor against Staphylococcus aureus and Salmonella enterica on a laboratory medium and beef jerky
Food Microbiol. 2023 Oct;115:104335. doi: 10.1016/j.fm.2023.104335. Epub 2023 Jul 13.ABSTRACTThe influence of chemical diluents on the antimicrobial activity of plant essential oil (EO) vapors was evaluated. We first determined if vapors generated from 22 chemical diluents not containing EO had antimicrobial activities. Ethyl ether vapor retarded the growth of S. aureus. The minimal inhibitory concentrations (MICs) and the minimal lethal concentrations (MLCs) of cinnamon bark EO vapor, which was diluted in and generated from 21 diluents, against S. aureus and S. enterica were determined. Cinnamon bark EO vapor showed signi...
Source: Food Microbiology - August 11, 2023 Category: Food Science Authors: Taehyung Lee Woorim Yeom Hoikyung Kim Larry R Beuchat Jee-Hoon Ryu Source Type: research